Muffins are so yummy & easy to make! We like them substantial, not too sweet, and
several times a week.
These lemon poppy seed muffins are fancy enough to share with company. They're good anytime - for company, for Sunday brunch, with soups or salads, or as a tasty snack.
Judy Kingsbury, Savvy Vegetarian
Ingredients:
3 c unbl wh flour
OR 2 c unbl wh fl + 1 c wh wheat or spelt flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c unbleached cane sugar
1/4 c black poppy seeds
1/3 c melted butter
2 eggs
Grated rind of one lemon
2/3 c yogurt
1 c water
1/4 c lemon juice (jucie of 2 lemons)
1/2 tsp almond extract
Muffin Method:
Preheat the oven to 400 degrees & oil the muffin pan
Soak the poppy seeds in the water and yogurt
Mix the dry ingredients in a separate bowl
Grate the lemon
Squeeze the lemons and strain the juice into the yogurt and water
Melt the butter, beat the eggs, butter, and almond extract into the water & yogurt
Add the dry ingredients with minimal light mixing
Spoon evenly into the muffin cups
Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
Cool on a rack for 5 minutes, then run a knife around the edges of the muffins & turn them out on the rack. Better if cooled for a few more minutes.
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
